Three Sides Perfect for the Holidays
These roasted vegetable dishes are the perfect thing to bring to your next party
This is the post I’d hoped to send your way last week, so you would have these recipes in time for Thanksgiving. Excuse my tardiness, there was an unfortunate oven emergency. It’s all fixed now, though, and the recipes I’d planned to share for Thanksgiving are good for any holiday gathering that requires you to bring a side. Enjoy them all season long and let me know how they turn out for you!
Creamy Vegan Mashed Sweet Potatoes
Most versions of mashed sweet potatoes involve tons of sugar and butter. They’re delicious, but not friendly to those who have dietary restrictions. This savory vegan recipe uses coconut milk to add creaminess without dairy or added sugar. Roasting the potatoes with garlic instead of boiling them infuses tons of flavor.
You will need:
4-5 medium sweet potatoes
4 cloves of garlic, whole
1c coconut milk (make sure it’s unsweetened)
1/2 tsp chili powder (more if you like spice)
2 tsp salt (1 before roasting, one after)
~1/4 c grapeseed oil (or other neutral-tasting oil)
Start by peeling the sweet potatoes and dicing them up. They will roast easier if you cut in smaller pieces. On a parchment-lined baking sheet, toss the potatoes with oil, salt, chili powder, and whole garlic cloves. Roast at 350 degrees for 45 minutes, turning potatoes over every 15 minutes to get an even roast. You want the potatoes to be cooked through and soft without too many crispy edges (some are ok).
Transfer the potatoes to a large mixing bowl. Add in coconut milk and use a mixer to whip everything on high. You want all the chunks of potato and garlic to be broken down and mixed in. Add the rest of the salt. Adjust seasoning as needed. Enjoy!
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Whole Roasted Carrots with Cumin Yogurt
This recipe is inspired by a dish I had at the Walla Walla Steak Company during a wine tasting trip I took with my uncle earlier this year. The yogurt and fresh herbs add gorgeous brightness to the smoky roasted carrots. This recipe is already a showstopper, but will be extra pretty if you use rainbow carrots.
For the carrots, you will need:
~1.5 lbs. whole carrots
1/2 tsp salt
1 tsp ground coriander
1 tsp ground fennel seeds (you can also just use extra coriander)
1/4 cayenne
Olive oil (no measurement here, use enough to just coat the carrots)
For the yogurt, you will need:
1c plain Greek yogurt
1TB cumin
Juice of 1 lemon
3/4 tsp salt
1 clove garlic, minced
1/2 tsp ground coriander
You will also need:
Fresh mint
Fresh cilantro
Wash the carrots and cut off the tops. You can skip washing and peel the carrots if you like, but the skins carry so much flavor I recommend keeping them on. Pro tip: keep a new toothbrush in your kitchen to scrub root vegetables.
Next, toss the carrots in the olive oil, salt, fennel seeds, coriander, and cayenne. Lay the carrots on a baking sheet. Set the biggest ones at the back of the tray, because the back of the oven will be hotter to roast them. Roast at 350 degrees for about an hour, turning the carrots halfway. The carrots are done when you can easily stick a fork through the thickest part of the thickest carrot.
There are a couple of options for serving. You can lay the carrots on a bed of yogurt and top with fresh chopped cilantro and mint, like the photo above. You can also drizzle the yogurt on top of the carrots and then add the herbs, or keep the yogurt in a separate container so individual guests can spoon it over their helping of carrots. Enjoy!
Maple Bacon Brussel Sprouts
This recipe comes from my talented brother Steven, a sous chef at Astoria in Cleveland— a place I highly recommend for my readers in Ohio (or if you’re visiting). This recipe is everything that makes holiday food delicious. Salty bacon counters sweet maple syrup for a decadent, unashamed combination.
You will need:
~1lb. brussel sprouts
3-4 strips of bacon
1/4 c crushed walnuts
1/4 c maple syrup
Sea salt to taste
Start by cutting off the ends of the brussel sprouts, then cutting them in half. Bring a pot of water to boil and drop in the sprouts to blanch them for 5 minutes. While the sprouts are in boiling water, get a bowl of ice water ready for when they come off the stove. When 5 minutes are up, drain the sprouts then immediately shock them in the ice water. The point here is to cook the sprouts partway so they get perfectly crispy in the oven without getting burned or leaving the middles undercooked.
Drain the sprouts again and pat them dry. Leave them out to dry even more while you cook and drain the bacon (don’t make it too crispy; it will crisp up even more in the oven) and smash the walnuts if needed.
Next, combine the sprouts, bacon and walnuts in a mixing bowl. Pour in the maple syrup and toss until everything is coated. Spread the mixture out on a baking sheet. Roast at 400 degrees for 10-15 minutes, until the brussel sprouts are crispy on the outside. When they’re done, sprinkle sea salt to taste and toss again in the bowl. Enjoy!